Peanut buttah dressing + a warm parsnip salad

The more dressings I try, the more I become a salad fan! I found this AMAZING post that has 16 vegan salad dressing recipes on itdoesnttastelikechicken.com (click to check it out!) – I’m super excited to try more of them!

This one is peanut buttah – and it’s a real treat! I’ll keep it brief – I remixed the dressing recipe a bit just based on preference and extra spice. This post is like a choose your own adventure – try this dressing with the salad I made it with, or freestyle and do your thing. 🙂 You could also even sub the peanut butter for almond butter if you’re not about the PB life.

Ingredients for the dressing

¼ Cup Natural Peanut Butter (or almond butter)

¼ Cup Nutritional Yeast

1 Tbsp Soy Sauce

1 Tbsp Maple Syrup

Dash of Cayenne pepper

Cracked Black pepper to taste

1-2 garlic cloves, pressed or minced

Dash of salt (I used a garlic/himalayan sea salt mix)

2 – 3 Tbsp Water (or more to thin it out to your liking)

​​Instructions

Chop the garlic and let the allicin build up! Let sit for about 10 minutes. Maybe 5 while you do something else, and the other 5 while you’re assembling…

Assemble all ingredients into a bowl (garlic last!) and whisk until smooth, or – into a jar and shake until smooth.

Store in airtight container in the fridge if you dont use it all.

Continue reading for the salad recipe – or do your ting from here! 😉

The salad

Ingredients

1/2 bunch dino kale, ripped off of the stem

parsnips (I didnt have very much, so I used probably a 1/4 of a medium parsnip) but you could use up to 1 full parsnip, chopped to your liking.